What to Cook

Cucumbers and Kohlrabi in Crunchy Chili Oil

Using a vegetable peeler, peel the (yes–already peeled) kohlrabi, creating long, thin strips; alternatively, you can slice it into very thin rounds using a mandoline or sharp knife.

Steamed Artichokes with Salted Garlic Butter

While a recipe for steamed artichokes might seem a basic one to include here, like a classic baked potato, it’s not here to give you a recipe, per se; it’s here to remind you that you should be eating steamed artichokes.

Butter-Tossed Radishes with Fresh Za’atar

This is the ideal thing to serve either as a predinner snack or with your actual dinner.

Blistered Green Beans with Creamy Tahini and Fresh Hot Sauce

I love wider, flatter Romano beans here (more surface area = more char), but they are not always available, so just know that green beans or any other summer pole bean work, too.

Raw Broccoli and Basil Salad with Peanuts and Shallot

Larger, more adult broccoli is an acceptable substitute here; just make sure you cut the florets into small pieces and thinly slice the stalk

Vinegar-Roasted Beets with Spring Onions and Yogurt

When it comes to roasting beets, adding a splash of vinegar kind of lightly pickles them while they cook, which curbs their sweetness and seasons them from the inside out.

Roasted Broccolini and Lemon with Crispy Parmesan

I’m not the first person to dump cheese onto something, roast it, and call it genius, but I do think it’s worth mentioning how wonderful this recipe is.

Fried Eggplant with Harissa and Dill

It’s fried, spiced, garlicky, tangy, and so delicious that I dream of it nearly every day. I eat it on toast, with eggs, over hummus, chopped up in salads, as a side dish for literally anything, and, probably most frequently, by itself, right out of the container.

Caramelized Winter Squash with Toasted Coconut Gremolata

This recipe is my more practical “I can’t have ice cream for every meal” compromise, using honey instead of brown sugar and coconut oil instead of butter.

Turmeric-Roasted Carrots with Seeds and Labne

Roasting carrots hot and fast will give you something that is caramelized and deeply flavorful on the outside without sacrificing their snappy texture, and roasting them with seeds means you don’t have to toast the seeds separately to coax out their flavor.

Grilled Tomatillo Salsa

Grill the vegetables, turning occasionally, until they turn a nice army green and get as charred as the grill will allow

Charred Broccoli Salad with Garlic and Basil

When you’re ready to serve, add the basil and toss again. If you like, add cheese (though it doesn’t need it, it does give it a sort of nice antipasto vibe to the whole thing).